You ask for it: SIMPLE CREAM SCONES, easy, easy and easy!


First of all I want to tell you that, I try to test the recipe that people send me a request (well, a lot, haha, but I’m happy to get this kind of email), the only problem is I just can’t make them fast enough,>*<. There were many time, that I tested the recipe, and it didn’t come out well, and I had to eat it! (how can you throw away food) So, for many people who sent the request, please wait for it, because I need to test the recipe before I publish it in my blog.

But the request for today is quite easy, the recipe for the good scone is not hard to find. The way you making it is more important, because the scone is only the flour, butter, baking powder, and some liquid so all you had to do is mix them together, lightly but enough. Lightly because you don’t want the gluten in the dough develop too much, but if you mix it too lightly, the scone will be too crumble.
So, when kneading, just folding it until the top of the dough is smoother and remember, this is not a bread ^ ^.

For the way to mix the butter into the flour, you can use either food processor or the cutting method, both of them work fine, the food processor will be great for anyone who had a problem with the hot weather, or hand, but you will have more things to wash than the cutting up method, haha.

As the book said”Resist the urge to eat the scones hot out of the oven, as letting them cool for at least 10 minutes firms them up and improves their texture”, so, you see, the warm scone from the oven will be so tempting, and yes more delicious than the cold one from the bakery ^ ^.


2 cups (10 ounces)
all-purpose flour
3 tablespoons
1 tablespoon
baking powder
½ teaspoon
5 tablespoons
unsalted butter, cut into ¼-inch pieces and chilled
½ cup (2½ ounces)
currants (optional)
1 cup
heavy cream
1. Adjust an oven rack to the middle position and heat the oven to 450° F (230°C). Line a baking sheet with parchment paper.

2. Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 3 pulses. Scatter the butter evenly over the top and continue to pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 more pulses. Transfer the mixture to a large bowl and stir in the currants (if using). Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.
Note from dailydelicious: I didn’t want to wash the food processor, so I make this with the old cutting method, ^ ^. So, I just sift all the dry ingredients into a large bowl, put the butter in and cut until the mixture resemble the coarse cornmeal with a few slightly larger butter lumps.

3. Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5 to 10 seconds. Following the photos, press the dough into a 9-inch cake pan. Unmold the dough and cut into 8 wedges.
4. Place the wedges on the prepared baking sheet. Bake until the scone tops are lightly golden brown, 12 to 15 minutes, rotating the pan halfway through baking. Transfer to a wire rack, and let cool for at least 10 minutes. Serve warm or at room temperature.

You ask for it: SIMPLE CREAM SCONES, easy, easy and easy!

Like it? Share with your friends!



Your email address will not be published. Required fields are marked *